Beef Casserole in Red Wine Sauce




Rating: 3.00 / 5.00 (43 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:

















Instructions:

For the beef casserole, cut the meat into rough cubes and sauté briefly and hotly in olive oil in a casserole.

Remove the meat from the pot and also briefly sauté the onion, garlic and carrots in the drippings. Add the meat again.

Now add the herbs, bacon, olives, canned tomatoes and spices and pour in the wine. Bring everything to the boil and then cover and leave to simmer in a preheated oven at 180-200 degrees Celsius for a good 2 hours.

Then reduce the heat to about 150 degrees Celsius and braise for another 1.5-2 hours. Keep checking to make sure there is still enough liquid/sauce.

If too much liquid evaporates, simply replenish with wine (or soup).

Related Recipes:

Pork Tenderloin with Strong Sauce and ShallotsFor the pork tenderloin, first prepare everything for the sauce so that the ingredients can be gradually added... Cabbage and Salmon Roulade in White Wine and Crab Tails SauceBlanch the savoy cabbage leaves in enough salted water, rinse, remove the stalk and rub dry well. Cut the... Münsterland Veal Stew with Sweetbreads, Tongue and ChanterellesThe day before: Parry (skin) sweetbreads the day before and place in iced water. Bring the veal stock to the... Veal Chops with Mushroom Stuffing on Red Long Grain Rice and Zucchini VegetablesA delicious mushroom dish for any occasion! For the filling, sweat finely chopped shallots in olive oil until... Brazilian Roast Beef with Chili Citrus MayonnaisePreparation Remove the fat from the roast beef, rinse under cold running water and dry with kitchen roll... Soppi Mondongo, Tripe SoupRinse the pig’s trotter properly under running water. Allow to bubble up with water. Skim off the foam... Alsatian StewCut the meat into small pieces and season with salt, pepper and thyme. Chop the garlic and add to the meat... Stuffed Beef Rolls on Endive Mixed WithPlate (flatten) the meat slices, season with pepper and season with salt. For the filling, sauté the shallots... Ratatouille in the Roman PotWater the romaine pot. Rinse the zucchini, remove both ends and cut into thick slices. Skin the onions and cut... Veal Crown with Bearnaise Sauce and Brussels SproutsPreheat the oven to 200 °C (convection oven 180 °C , gas mark 3-4). Scrape the bones of the piece of meat...